Today is another glorious, sunny, blue sky, puffy white cloud day in Colorado. This morning I so productive. I got the main floor of the house clean, I made blueberry muffins and burritos. All to the music of Elton John. It was just that kind of morning. I also perused the photos Ellie took at the Winter Social at school.
It was the last school dance that Ellie and Christy will put on as Christy is graduating in May.
On a totally different note, another friend link a from a blog that I think is worth reading, especially if you have a daughter. It is a letter from a father to his young daughter, but it is a message every woman, regardless of age, should read.
And a few videos that I thought you would enjoy:
An incredible performance of AC/DC's "Thunderstruck" on cellos.
Luka Sulic and Stjepan Hauser of the popular music duo 2CELLOS release their cover of AC/DC's "Thunderstruck". Interpreting Baroque-style musicians with a modern cello expression, they don period costumes provided by the Giostra Society of Croatia.
This African tribal cover of "Let It Go" will blow you away.
Singer Alex Boye puts a creative spin on Disney's hottest song by performing an Africanized tribal cover of "Let It Go" with the One Voice Children's Choir. They are joined by 11-year-old future star Lexi Walker, who plays the lead role of Elsa.
I am also making the following recipe today. I had it at a friend's house and thought it was great.
Sopa Seca (Mexican Noodle Casserole)
Via: Saveur Magazine
¼ cup canola oil, plus more for greasing
8 oz. fideos (available at mexgrocer.com) or vermicelli noodles, broken into 3" pieces
4 canned chipotle chiles in adobo, minced
4 cloves garlic, minced
1 (15-oz.) can whole peeled tomatoes in juice, crushed
½ small white onion, roughly chopped
½ cup chicken stock
Kosher salt and freshly ground black pepper, to taste
1 cup crumbled Cotija (available at mexgrocer.com)
¾ cup crema (available at mexgrocer.com) or sour cream
2 tbsp. minced cilantro
1. Heat oven to 350°. Grease an 8" x 8" baking dish with oil; set aside. Heat oil in a 12" skillet over medium-high heat. Working in two batches, add pasta and cook, stirring, until lightly browned and toasted, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain; set aside.
2. Purée chipotles, garlic, tomatoes, and onion in a blender until very smooth, at least 2 minutes. Return skillet to heat, and add tomato purée; cook, stirring constantly, until almost all liquid is evaporated, about 18 minutes. Add stock, and cook, stirring, for 1 minute. Add noodles, stir to combine, and season with salt and pepper. Transfer to baking dish, and cover with foil; bake until pasta is tender and sauce is absorbed, about 10 minutes.
3. Divide among serving plates, sprinkle with Cotija, and drizzle with crema; sprinkle with minced cilantro before serving.